Gluten Free Cinnamon Rolls without Yeast

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These Gluten Free Cinnamon Rolls without Yeast come out warm, soft and smell amazing. They are like a cozy hug made of cinnamon, vanilla and sugar. Every bite melts into that perfect blend of tender dough and cinnamon spiced filling.

Making gluten free cinnamon rolls doesn't have to feel intimidating, especially when they are yeast free and ready in a fraction of the time. These gluten free cinnamon rolls without yeast recipe is perfect for mornings when you want something special without waiting for the dough to rise.

These rolls bake up with a soft biscuit like texture that's still so fluffy and satisfying. The cinnamon filling gives them just the right amount of sweetness without feeling heavy. And the cream cheese frosting melts into each pocket of these gluten free cinnamon rolls.

Whether you are assembling a holiday brunch or treating yourself on a lazy Saturday morning, these gluten free cinnamon rolls without yeast are the kind of comfort food that brings everyone to the table. They are simple, dependable and always a crowd pleaser.

Looking for more gluten free baked goods, check out these Gluten Free Dinner Rolls or these Fluffy Gluten Free Buttermilk Biscuits.

WHY YOU'LL LOVE THESE GLUTEN FREE CINNAMON ROLLS

• No yeast required! Skip the rising time and get these cinnamon rolls on the table fast.

• Easy for beginners. No complicated kneading or special equipment needed.

• Customizable filling. Add nuts, swap sweeteners, or drizzle with your favorite icing.

• Perfect for any occasion. Holiday mornings, weekend treats or a last minute dessert!

INGREDIENTS YOU NEED

• Gluten free 1-1 flour blend: Forms the soft, tender base of the dough with a reliable 1:1 texture. I'm using Bob Red Mills 1-1 gluten free flour blend for these cinnamon rolls.

• Cornstarch: Lightens the dough and helps create a fluffy, bakery style crumb.

• Granulated sugar: Adds subtle sweetness to the dough and helps with browning.

• Baking powder: Gives the rolls the lift and softness without needing the yeast.

• Salt: Balances the sweetness and enhances all the warm cinnamon flavors.

• Coconut oil: Adds moisture and richness while keeping the dough tender.

• Almond milk (or any type): Provides the liquid needed to bring the dough together with a light, neutral flavor.

• Vanilla extract: Infuses the dough and frosting with warm, aromatic sweetness.

• Brown sugar: For the filling; it melts into a gooey, caramel like center.

• Ground cinnamon: Delivers that classic warm spice swirl throughout each roll.

• Butter: Helps the filling caramelize and adds delicious richness to every bite.

• Cream cheese: For the frosting; creates a tangy, creamy icing that tastes indulgent.

• Powdered sugar: Sweetens and thickens the frosting to a smooth, spreadable consistency.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE CINNAMON ROLLS WITHOUT YEAST (STEP-BY-STEP)

Step 1: Preheat the oven to 350 degrees F. In a large bowl, combine the gluten free flour blend, cornstarch, baking powder and salt.

Step 2: In another bowl, mix the melted coconut oil, almond milk and vanilla extract.

Step 3: Pour the wet ingredients into the dry ingredients until dough is formed. If the dough is too sticky, you may need to add a bit more cornstarch.

Step 4: Place the dough between parchment paper and roll it into a ¼ inch thick rectangle.

Step 5: In a small bowl, combine the brown sugar and cinnamon. Brush the melted butter over the rolled out dough and sprinkle cinnamon sugar topping.

Step 6: Roll down into a tight log. Cut the log into 10-12 equal rolls about 1-2 inches thick.

Step 7: Place rolls in a greased or lined baking dish and bake for 25-30 minutes.

Step 8: In a bowl, mix together the cream cheese, powdered sugar and vanilla extract until nice and fluffy.

Step 9: Once rolls have cooled, spread the cream cheese frosting and enjoy!

EMILY'S TIPS

• Use a high quality 1:1 gluten free flour blend with xanthan gum for best results. Almond or coconut flour should not be used in this recipe.

• Keep the dough slightly sticky. If the dough is too dry, it will create crumbly rolls.

• Use parchment paper. I have found this is the best way to prevent the dough from sticking when it is being rolled out.

• Use a bench scraper or sharp knife. Either kitchen tool is perfect for slicing the rolls cleanly. You can also use a piece of unflavored dental floss in a pinch.

• Pinch dough together. Often times the dough might start to crack while rolling, this is completely normal for gluten free dough so just gently pinch it together.

• Let rolls cool before icing. Give them 5-10 minutes to cool down before icing or it might melt too fast.

COMMON MISTAKES TO AVOID

• Skipping the parchment paper. This will make rolling out the dough super frustrating since this paper holds it in place.

• Rolling too thin. This can cause the filling to leak and the rolls to fall apart. Make sure to have at least a ¼ inch thickness with no tears in the dough.

• Overbaking. Gluten free dough can sometimes be tricky so you want to watch and make sure the rolls are not overbaked or they will dry out quickly.

SERVING SUGGESTIONS

Oh my goodness, these gluten free cinnamon rolls go great with everything! LOL! Pair them alongside these hearty breakfast casseroles like my Slow Cooker Breakfast Casserole, this Dairy Free Chicken Apple Sausage Casserole, this High Protein Cottage Cheese and Egg Bake or even this Bacon and Sausage Frittata.

You can wash it down with a cup of Spicy Hot Chocolate or during the holidays with this Eggnog Protein Shake or this Dairy Free Peppermint Mocha Frappuccino to start your morning.

If you are putting out a spread for brunch, it's a perfect addition to this Gluten Free Breakfast Charcuterie Board.

MAKE AHEAD AND STORAGE INSTRUCTIONS

Make Ahead: Assemble the rolls completely, place them in a baking dish, cover tightly with plastic wrap and refrigerate up to 24 hours. When ready to bake, let them sit at room temperature for 15 minutes and bake as directed.

Refrigerate: Store leftover rolls in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 15-20 seconds for that fresh from the oven softness.

Freeze (Baked and Unbaked): Wrap rolls individually and freeze up to 2 months. Thaw overnight in the fridge and warm before serving. Freeze un-iced for best texture.

RECIPE FAQ'S

Can I make these dairy free?

Yes, just use dairy free butter and cream cheese. This will also make them vegan friendly.

Can I use almond flour?

No, not for this recipe. It needs a gluten free 1:1 blend.

Why is my dough crumbly?

You might need to add an additional 1-2 tablespoons of milk to hold it together.

How do I keep these rolls soft after baking?

Store them airtight and warm before serving. I often will place a warm towel over them before icing to keep them soft.

Can I double this recipe?

Absolutely! This gluten free cinnamon roll recipe works great for large gatherings and holiday events.

Can I freeze them with icing?

I don't recommend doing this because the texture and taste will be off so freezing un-iced is best.

Can I add nuts or raisins?

Sure! You can add up to ½ cup to the filling.

I hope you give these Gluten Free Cinnamon Rolls without Yeast a try! If you do give this recipe a try, please let me know!

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